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Bake-Off® Contest 41, 2004
Fenton, Missouri

Sausage Breakfast Cups

Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups.

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  • prep time 25 min
  • total time 55 min
  • ingredients 13
  • servings 8
 

Ingredients

1/3
lb bulk pork sausage
1
tablespoon Pillsbury BEST® all-purpose flour
3/4
cup milk
1/8
teaspoon salt
1/2
teaspoon coarse ground black pepper
2
LAND O LAKES® Eggs
1
tablespoon half-and-half
1/2
teaspoon dried parsley flakes
1/8
teaspoon California-style garlic salt or garlic salt
1
tablespoon LAND O LAKES® Butter
1/2
cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
  • 2 In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
  • 3 In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
  • 4 Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
  • 5 Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.
  • 1 Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
  • 2 In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
  • 3 In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
  • 4 Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
  • 5 Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2g
2%
),
Cholesterol
65mg
65%;
Sodium
780mg
780%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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